Creamy White Bean Chicken Enchilada Soup

Name: Creamy White Bean Chicken Enchilada Soup
Prep time: 30 min
Cook time: 45 min
Total time: 1 h 15 min
Yield: 4 servings
Ingredients: 1 tablespoon olive oil; 1 medium white onion, chopped; 1 jalapeño, seeded and diced; 1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper); ½ cup finely diced cilantro; 3 cloves garlic, minced; 1 teaspoon cumin; 1 teaspoon ground coriander; 1/2 teaspoon ground turmeric; 1/2 teaspoon garlic powder; 1/2 teaspoon oregano; 1 cup red enchilada sauce (I like Siete or Hatch brands!); 4 cups low sodium chicken broth; 1 (15 ounce) can of cannellini white beans, rinsed and drained; 1 pound boneless skinless chicken thighs; 1/2 teaspoon salt, plus more to taste; freshly ground black pepper; For the creamy white bean base:; 1 (15 ounce) can of cannellini white beans, rinsed and drained; ½ cup water or chicken broth; For the mix-ins:; 3/4 cup frozen corn; 1 medium lime, juiced; 1/4 cup fresh, chopped cilantro; For garnish:; tortilla strips or chips; extra cilantro; avocado slices; jalapeño slices; Extra lime wedges

User Reviews

5.0

153 reviews

Excellent

Prep Time
30 mins
Cook Time
30 mins
Total Time
1 hr 15 mins
Servings
4 servings
Calories
391 kcal
Course
Soup, Lunch, Dinner
Cuisine
South American

Creamy White Bean Chicken Enchilada Soup

Stella Guerrero

Report

Cozy and delicious chicken enchilada soup made extra creamy thanks to blended white beans! There's no cream or dairy in this flavorful enchilada soup recipe, just wonderful veggies, lots of protein and warming spices. Serve with your favorite garnishes for the perfect lunch or dinner!

Share:

I Made This!

114 people made this

Print

32 people printed this

Save this

91 people saved this

Ingredients

Servings

1 tablespoon olive oil
1 medium white onion, chopped
1 jalapeño, seeded and diced
1 small green bell pepper, very finely diced (about ½ cup diced green bell pepper)
½ cup finely diced cilantro
3 cloves garlic, minced
1 teaspoon cumin
1 teaspoon ground coriander
1/2 teaspoon ground turmeric
1/2 teaspoon garlic powder
1/2 teaspoon oregano
1 cup red enchilada sauce (I like Siete or Hatch brands!)
4 cups low sodium chicken broth
1 (15 ounce) can of cannellini white beans, rinsed and drained
1 pound boneless skinless chicken thighs
1/2 teaspoon salt, plus more to taste
freshly ground black pepper
For the creamy white bean base:
1 (15 ounce) can of cannellini white beans, rinsed and drained
½ cup water or chicken broth
For the mix-ins:
3/4 cup frozen corn
1 medium lime, juiced
1/4 cup fresh, chopped cilantro
For garnish:
tortilla strips or chips
extra cilantro
avocado slices
jalapeño slices
Extra lime wedges

Add to Shopping List

Instructions

Add olive oil to a large dutch oven or large pot and place over medium high heat. Add onion, jalapeno, green bell pepper, cilantro and garlic; saute until onions are translucent and begin to soften, about 2-4 minutes.
Next bring the heat to low and stir in all of the spices: cumin, coriander, turmeric, garlic powder, oregano and salt and pepper. Cook for 20 seconds, then stir in the enchilada sauce, chicken broth, 1 can of rinsed and drained white beans (about 1 ½ cups white beans), uncooked chicken thighs and salt and pepper.
Bring soup to a boil then reduce to a simmer for 25-30 minutes. Do not cover. After 25 minutes or so, remove the chicken with a slotted spoon and shred with two forks then add back to the pot.
Finally, add the remaining can of rinsed and drained white beans (1 1/2 cups white beans) and ½ cup water (or broth) to a blender or food processor. Blend until somewhat smooth, adding a little more water if necessary. Add blended white beans into the soup pot and then stir in the corn, lime juice and cilantro. Taste and add more salt and pepper, as necessary. Allow soup to cook and simmer uncovered for 10 more minutes to thicken and bring flavors together. Serve with tortilla chips, shredded cheese if you’d like, an extra lime wedge, jalapeno slices and avocado. Serves 4-6.

Notes

Use leftover chicken instead: Feel free to use 2 cups leftover cooked shredded chicken instead! You can add it to the pot when you add the chicken broth, etc and simply simmer for 20 minutes to bring the flavors together.
If you don't have enchilada sauce: 1 cup of tomato sauce will work well. I simply recommend adding about ½ teaspoon chili powder to the recipe.
To make this in your slow cooker: follow step 1 and soften the onions, bell pepper, cilantro and jalapeno on the stovetop, then add all ingredients except the final lime juice and cilantro to your slow cooker. I also recommend reducing the chicken broth in the recipe by 1 cup as your slow cooker will create condensation and additional liquid as the soup cooks. Cook on high for 3-4 hours or low for 6-7 hours. Remove chicken and shred, then add back to the slow cooker and stir in lime juice and cilantro. Season to taste. That's it!

Nutrition Information

Show Details

Serving 1serving (based on 4) Calories 391cal (20%) Carbohydrates 38.5g (13%) Protein 36.8g (74%) Fat 11g (17%) Saturated Fat 2.4g (12%) Fiber 7.2g (29%) Sugar 3.9g (8%)